Kandi Pachadi – Tur Dal Chutney



kandi-pachadi
Kandi Pachadi ~ Tur dal Chutney

Typically eaten with rice during meal times and an absolute Andhra delight, is Kandi Pachadi. Rich in protein, its preparation involves dry red chillis, cumin, split urad dal, sauteed and ground with tamarind and finally tempered with the magic touch of aromatic curry leaves. Its all in the texture, which should be a coarsely ground thick pachadi and not a smooth paste. A dash of ghee with white rice and a slice of raw onion, this pachadi is to die for!

Kandi Pachadi Recipe

Preparation: 18-20 mts

Serves 4-5 persons

Cuisine: Andhra

.

Ingredients:

1/2 cup kandi pappu/tur dal/red gram dal

3/4 tsp cumin seeds

1 tsp split gram dal/minappa pappu/urad dal

3-4 dry red chillis, tear and de-seed

3-4 garlic flakes

gooseberry sized tamarind

2-3 tsps oil

salt to taste

For popu/tadka/seasoning:

1/2 tsp mustard seeds

1 tsp split gram dal/minappa pappu

10 -12 curry leaves

1 tsp oil

1 Heat a tsp of oil in a pan, add the red gram dal and roast it on low to medium flame till slightly red in color and you get a nice aroma. Remove from pan, give a quick rinse with water and strain. Keep aside.
2In the same pan, add another tsp of oil, add cumin seeds and roast them for a mt, add the split gram dal and stir fry for another two mts. Next add red chillis and fry them for half a minute on low heat. Remove from pan and cool.
3 Once cool, grind the toasted ingredients, red gram dal, raw garlic, tamarind and salt to a coarse paste by adding very little water (few tbsps). You shouldn’t make it into a smooth paste.
4 Heat oil in a small pan. Add the mustard seeds and let them pop. Add the split black gram and let it brown. Add the curry leaves and toss them for a few seconds till the flavors come out.
5 Turn off heat and add the seasoning to the ground kandi pachadi and combine.
6 Serve with hot steamed rice, ghee and raw onions.


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~
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Kandi Pachadi – Tur Dal Chutney

  • Prep time:
  • Cook time:
  • Serves:

Main Ingredients:

  1. tur dal

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Kandi Pachadi ~ Tur dal Chutney Typically eaten with rice during meal times and an absolute Andhra delight, is Kandi Pachadi. Rich in protein, its preparation involves dry red chillis, cumin, split urad dal,...

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

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24 Responses

  1. krithiga says:

    nice picture..will try..can we use whole pepper instead of red chillis?

    Dry red chillis are an integral part of this recipe and I wouldn’t substitute with any other spice, Krithiga.

  2. Cialntro says:

    We make horse gram chutney the similar way. Have you tried making them? I use green chillies instead. I have to try with red chillies.

    Horsegram chutney sounds interesting and something I am yet to try.

  3. Jennifer says:

    Wow! Yummy! I love this stuff!!

  4. anitha says:

    Wow! looks good. The absolute tamilnadu delicacy is called “paruppu thuvayal” there! Healthy and easy to prepare!

  5. Deesha says:

    wow i love that chutney, delicious

  6. smitha says:

    Looks very good..I kinda like the coarse texture

  7. notyet100 says:

    some thing new for me,..thanks for sharin…;-)

  8. arundati says:

    yum yum!! absolute comfort food…

  9. vij says:

    Hi Sailu
    This is my first time here. U have a lovely space. I enjoyed your recipes n ofcourse the lovely clicks.

    Yum yummy pachadi!
    Do visit my blog.
    Happy blogging n happy cooking!
    Cheers
    Vij

  10. Mona says:

    Looks great! Thanks for sharing.

  11. Pallavi says:

    mmmmm….kandi pachadi is my favorite. Great picture! I can almost taste it.

  12. ashwini says:

    looks very nice..love it with rice and little with that..Yummm

  13. sumalatha says:

    lokking for this recipe. thanks for sharing. kandi pachadi..pachipulusu manchi combination kada? pachi pulusu recipe kuda iste chala santhosham.

    Pachi pulusu recipe kuda blog chestaanu.

  14. Meena says:

    Hi Sailu,

    For this recipe do we use split bengal gram dal or urad dal????
    Since both are mentioned in one line, I’m confused.
    Pls reply soon so I can go ahead with my preparation.

    Thanks,
    Meena

    Meena, use split urad dal.

  15. sahiti says:

    Hi Sailu,
    Kandi pachchadi and ullipaya pulusu combo amogham kadaa? Thanks to this post, ee roju dinner ki ade ani decide aipoya:D

  16. Aruna says:

    Yum! Great picture…my idea of simple comfort food. I make it the exact same way, except I don’t rinse the roasted kandi pappu. Is there a reason you do this or is this to make the grinding process easy? I luv this chutney with roasted eggplant pulusu or ullipaya pulusu.

  17. bhanu says:

    hi ever since I discovered your blog I have been absolutely delighted with your recipes and always look forward to your mail. This is one chutney i will try.

  18. stumbler says:

    Thanks for the recipe …im not a very experienced cook and have a question… when u grind the dal isnt it hard enough to grind it in a food processor? How do u grind it …do plz tell!

    We use Sumeet mixer grinder brand in India and is very useful for grinding lentils like tur dal. Probably you can soak the dal in the tamarind paste for a while before grinding in the food processor.

  19. sharon says:

    Hi sailu…i made lime dal and kandi pachadi. it was heaven…thank you for these lovely recipes.

  20. kawkab says:

    Hi Sailu..

    I am bit confused with this recipe.. appreciate if you can clarify what dal to use.. is it urad (white) or tur dal (light yellow) and which one is the red gram dal? as you seem to have all these mentioned.. please advise..

    many thanks.. :)

    Its tuvar dal which also goes by the name red gram dal (light yellow).

  21. Manju says:

    Hi Sailu
    Many thanks for the recipe. kandi pachadi was soo nice. can you pls post some more pachadi recipes for rice…

  22. foodgoddess says:

    You have a nice thing going with the Andhra food but one positive criticism you need to be more careful with food terminology why raw garlic a literal translation from indian vernaculars pachchi velluli,raw mango raw rice what you should say in international standard of english is simply garlic /rice grains etc understood as uncooked also tur dal is known as pigeon lentils and red lentils is masoor dal so it is confusing to most readers esp north …well take it from a linguistics professor who is a vizagite appreciative of your sincerity …keep up the good work

  23. gult says:

    Tried it and turned out tasty. Thanks for an original andhra recipe!

  1. January 18, 2009

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